Cooking Steps

1. 

   Step1:Separate the egg white and yolk in two beating bowls. Put the egg white into the freezer for freezing. It should be frozen until there is ice dregs on the edge of the egg whit

2. 

   Step2:Milk is added to the yolk. Mix well with the mayonnais

3. 

   Step3:Sift in the flour with low gluten. Continue to mix with egg white until it is free of particles

4. 

   Step4:Then we'll cream the egg white and add a gram of salt.

5. 

   Step5:Use ACA North American electric egg beater to whisk the eggs to the fish eye bubble stage at high speed. Add one third of the fine sugar.

6. 

   Step6:Continue to whisk the protein at high speed until the bubbles are fine. Add a third of sugar.

7. 

   Step7:Finally, when the protein has obvious lines, add the remaining sugar. To the state of small hook, i.e. dry foamin

8. 

   Step8:Add a third of the egg cream to the yolk paste. Mix well with the egg cream.

9. 

   Step9:Add the mixed yolk paste into the remaining protein cream. Turn over with a spatula and mix well.

10. 

    Step10:Put the cake paste into the decoration bag.

11. 

    Step11:Heat the pan over low heat. Brush with a thin layer of oil. Squeeze in the cake paste. Squeeze as high as you can. Spray some water on the spout. Cover it and simmer for ten minutes. Then fry it upside down and you will be out of the pot.

12. 

    Step12:Drizzle with yogurt and sprinkle with dried frui